Sunny Priyan

Indulge In The Lightness Of Japanese Style Cheesecake

Beat 8 oz cream cheese, ¼ cup milk, and ½ cup sugar until smooth. Add 3 egg yolks and 1 tsp vanilla extract; mix until combined.

Prepare Ingredients

Wrap dough in plastic and refrigerate for 30 minutes.

Whisk Egg Whites

Sift ¼ cup flour and 2 tbsp cornstarch into the mixture, folding carefully to avoid deflating.

Mix Dry Ingredients

Pour batter into a greased 8-inch round pan lined with parchment paper. Wrap the pan in aluminum foil to prevent water from leaking.

Assemble

Preheat oven to 320°F (160°C). Pour batter into a greased pan, wrap it in foil, and bake in a water bath for 50-60 minutes.

Preheat The Oven & Bake

Let the cheesecake cool for an hour. Refrigerate for at least 3 hours before serving. Enjoy your airy, melt-in-your-mouth Japanese Style Cheesecake!

Cool & Serve

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